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Nutritional value of middle eastern foodstuffs. IV. —Amino acid composition
Author(s) -
Jamalian J.,
Pellett P. L.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190706
Subject(s) - methionine , cystine , composition (language) , amino acid , food science , chemistry , food composition data , ion chromatography , protein quality , chromatography , biochemistry , cysteine , enzyme , linguistics , philosophy , orange (colour)
The amino acid composition of twenty‐six food items common in the Middle East has been determined by ion‐exchange chromatography. A pre‐oxidation procedure was used for the determination of cystine but was not found satisfactory for the determination of methionine. In addition to the amino acid composition the protein quality scores have been calculated by two methods and are reported together with the E/T ratios (the total essential amino acids per total nitrogen).